Description
These hearty Morning Glory Muffins are packed with wholesome ingredients like carrots, apples, coconut, nuts, and warm spices. Created in the 1970s, they deliver a nutritional punch while satisfying your taste buds. Perfect for busy mornings, lunchboxes, or anytime snacks, these muffins provide sustained energy with their perfect balance of flavors and textures.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger (optional but recommended)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups peeled and grated carrots (about 2–3 medium carrots)
- 1 apple, peeled and grated (Granny Smith works great!)
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- 3 large eggs
- ⅔ cup vegetable oil (or melted coconut oil)
- ¼ cup orange juice
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cinnamon, ginger, baking soda, and salt until well combined.
- Add the grated carrots, grated apple, coconut, nuts, and raisins or cranberries to the flour mixture. Toss until all add-ins are coated with the dry ingredients.
- In a separate bowl, beat the eggs lightly. Whisk in the oil, orange juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- For extra moisture, add 1/4 cup of applesauce or mashed banana to the batter.
- Toast the nuts briefly before adding for enhanced flavor.
- Soak dried fruit in hot water or orange juice for 10 minutes before adding for plumper, juicier results.
- For a tropical version, use pineapple juice instead of orange juice and add 1/3 cup chopped dried pineapple.
- These muffins actually improve with a day of rest as the flavors meld together.
- For mini muffins, reduce baking time to 12-15 minutes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 315
- Sugar: 24g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 47mg